Gluten Free Carrot Muffins - cooking recipe

Ingredients

1/4 cup coconut flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon, ground
3 eggs
1/4 grapeseed oil
1/4 yacon syrup
1 tablespoon vanilla extract
1 cup carrot, grated
1/4 cup currants

Preparation

In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
In a large bowl, blend together eggs, oil, yacon and vanilla.
Blend dry ingredients into wet, then fold in carrots and currants.
Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
Bake at 350\u00b0 for 10 minutes.
Cool and serve.